Food and Nutrition Management

Program Overview

Food and nutrition is a rapidly growing global industry. If you want to be a part of it, Saskatchewan Polytechnic’s Food and Nutrition Management program will fit you to a tee.

The program develops skills in all three areas—food, nutrition and management. This opens doors to careers in food and nutrition in hotels, restaurants, hospitals, post-secondary institutions, remote mine sites and more.

Put Nutrition on the Menu

Get Real-World Experience

A practical experience in your second year provides on-the-job training in food and nutrition management in acute care, long term care and/or commercial settings. You’ll also polish your management skills during a one-month project at Le Bistro, the popular coffee shop on Saskatoon Campus.

2 More Years = Degree

Use your Saskatchewan Polytechnic diploma as a ladder into the third year of degree programs at Athabasca University in Alberta and Husson University/University of Fredericton in New Brunswick. You can also use your diploma as credit toward becoming a journeyperson cook.

Career and Salary Information

Your Career

When you graduate, you’ll be able to work as a food service supervisor, catering manager, nutrition manager, diet technician, quality control manager or marketing/sales consultant for a food manufacturer. Look for jobs in the food service departments of hospitals and long-term care homes, in hotels, restaurants and catering companies, in schools, colleges and retirement communities.

Length and Start Date

Locations

Admissions

Admission Requirements

Employers and/or supervisors of practicums may require a Criminal Record Check and/or security clearance before you can complete the program requirements. The cost of the Criminal Record Check and/or security clearance are the responsibility of the student.

Students will need to have experience with Microsoft Word and PowerPoint prior to entering the program.

Practicum experiences are assigned by the Food and Nutrition Management program in partnership with industry partners. There are limited placements at each location. Enrolment in the program will require acceptance of the practicum as assigned and this placement may be outside of Saskatoon.

Admission Method

First Qualified/First Admitted

The First Qualified/First Admitted (FQFA) process is used for the majority of Saskatchewan Polytechnic programs. When we determine that you meet the program's admission requirements, you will be offered admission based on the date you fully qualify for the program. The earlier you provide the appropriate documents and information that qualify you for admission to the next intake, the earlier you might begin your studies. Your application, once qualified, is always considered for the next intake.

Applicants to programs with multiple intakes in an academic year remain in the application pool until the last intake for that academic year has begun. Programs using the FQFA process receive applications year round and maintain an application pool for each academic year. Qualified applicants who are not offered a seat must reapply for the next academic year.

Sponsored programs or programs targeted to specific groups do not accept applications year round or maintain an application pool.

Tuition and Fees

Estimates are based on current rates and are subject to change. Amounts for a program may vary by campus. Totals shown here include all mandatory fees as well as books and supplies. For a complete breakdown of tuition and fees for this program, click here to access the Saskatchewan Polytechnic campus Tuition and Fee Schedules.

Year 1 - $7,000Year 2 - $6,300

International Students

Courses

Year 1

Code

Name/Description

Credits

ACCT 191

Accounting

3

You will be introduced to fundamental accounting concepts used in business. You will learn to appreciate the value of information presented in an organization's financial statements and will acquire and practice basic bookkeeping and financial statement preparation skills.Credit Units: 3Course Hours: 45.0Equivalent Course(s): ACCT 122, BUS 182Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

ASRT 180

Assertiveness Training

1

You will focus on the cognitive and behavioural aspects of assertiveness. You will examine how you approach conflict. You will also discuss and practice specific techniques for successful conflict management.Credit Units: 1Course Hours: 15.0Potential Learning Method(s): Lecture/Theory, Prior Learning, Web Assisted Delivery Group

CAPL 151

Career Development

4

You will discuss the scope, nature and trends of the food service industry. You will tour industry locations, observe the workplace, and ask questions to apply and/or clarify theory you have learned. You will also receive an overview of the sectors that make up the industry, as well as discuss the skills needed to be successful in today’s job market. Finally, you will learn strategies for developing resumes, cover letters and electronic portfolios and will have an opportunity to practice job interview skills.Credit Units: 4Course Hours: 60.0Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

CLTR 100

Diversity

3

You will examine the elements of cultural, gender and disability diversity in Canada and how it impacts legislation in the workplace. You will explore elements of Indigenous culture with a view to understanding both historical elements and contemporary issues in Canada. Your studies will also provide opportunities to participate in current Indigenous cultural practices.Credit Units: 3Course Hours: 45.0Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

COM 101

Written and Oral Communications

2

You will receive instruction and practice in written and oral communication skills needed for the professional workplace. You will review the principles of effective writing, prepare oral presentations, and practice common forms of business communication. Communicating a professional image will be emphasized.Credit Units: 2Course Hours: 30.0Equivalent Course(s): BCOM 120, COM 101CE, COMM 292Potential Learning Method(s): Lecture/Lab, Online, Print Distance Group, Prior Learning

You will learn how to prepare and produce a short order menu using the basic cooking principles of grilling, deep fat frying, sautéing and pan frying. You will practice the process of cooking meals to order in a restaurant setting.Credit Units: 3Course Hours: 45.0Prerequisites(s): FOOD 170(concurrent)Equivalent Course(s): FOOD 102Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group

FIN 281

Financial Management

2

The course provides an introduction to analyzing and interpreting financial statements for management decision making. You will acquire financial management skills related to the successful management of a small business or department of a larger business.Credit Units: 2Course Hours: 30.0Prerequisites(s): ACCT 191(concurrent)Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

FOOD 170

Basic Food Preparation

4

You will learn how to prepare a variety of foods using the tools, equipment and techniques common to professional kitchens. You will acquire an understanding of the basic culinary terms and cooking principles. You will also learn a safety management system that reduces the risk of injuries occurring on the job.Credit Units: 4Course Hours: 60.0Prerequisites(s): SANT 181(concurrent)Potential Learning Method(s): Lecture/Lab, Online, Prior Learning, Web Assisted Delivery Group

You will develop skills in the procedures used in the service of food and beverage. You will have the opportunity to practice customer relations skills as they apply to a service setting.Credit Units: 4Course Hours: 60.0Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

You will focus on the fundamental principles and concepts related to the field of management. The major components of management including controlling, leading, organizing, planning and staffing will be covered. You will be introduced to the different management styles and skills necessary for success in business today.Credit Units: 3Course Hours: 45.0Equivalent Course(s): ADMN 126Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

NUTR 180

Nutrition and Healthy Living

3

You will study the fundamental principles of the science of human nutrition. How nutritional intake affects health will be emphasized. Contemporary issues in nutrition will be discussed.Credit Units: 3Course Hours: 45.0Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

NUTR 186

Diet Therapy 1

4

You will learn about various disease states and their required specialized diets. You will apply texture modification techniques in the lab and will gain practical experience writing special diets and marking menus.Credit Units: 4Course Hours: 60.0Prerequisites(s): NUTR 180(concurrent)Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

NUTR 194

Introduction to Computrition Software

1

Your studies will introduce you to basic skills in the use of Computrition software. This software is designed to run an entire food service operation including menu planning, food inventories, recipe files, and patient care management. You will learn the basics about the program and participate in data entry using the Computrition software.Credit Units: 1Course Hours: 15.0Potential Learning Method(s): Lab/Practical, Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

PLAN 179

Menu Development

3

You will learn the basic principles of menu planning and standardizing recipes as a tool for maintaining quality, controlling production, and simplifying purchasing. You will also plan various types of menus.Credit Units: 3Course Hours: 45.0Prerequisites(s): FOOD 170(concurrent)Potential Learning Method(s): Lab/Practical, Online, Prior Learning, Web Assisted Delivery Group

Year 2

You will study the intermediate features of Excel. Using the skills and knowledge you acquired in COMP 174 (Introduction to Excel 1), you will learn to use more advanced spreadsheet functions, create and modify several chart types, and perform data manipulation.Credit Units: 1Course Hours: 15.0Prerequisites(s): COMP 172 or COMP 174Equivalent Course(s): COAP 344, COMP 175CE, COMP 284Potential Learning Method(s): Lecture/Lab, Online, Print Distance Individual, Prior Learning

FOOD 201

Procurement and Cost Controls

4

You will become familiar with the market, market functions and the knowledge, skills and attitudes needed as a purchaser. The course content includes food purchasing, receiving, storage and inventory procedures. You will focus on the necessity of establishing and enforcing control systems used by various Food and Beverage operations. You will learn how to perform control and costing procedures.Credit Units: 4Course Hours: 60.0Potential Learning Method(s): Lecture/Theory, Online, Prior Learning, Web Assisted Delivery Group

HLTH 200

Health Care Operations

4

You will examine the unique inner workings of health care facilities and how they operate with focus on LEAN concepts, customer service, mental health and safety and security.Credit Units: 4Course Hours: 60.0Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

You will focus on marketing as a means of generating and maintaining satisfied customers. You will complete assignments in marketing research, social media and desktop publishing to complement the theory component. Healthcare marketing will be assessed.Credit Units: 3Course Hours: 45.0Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

NUTR 202

Diet Therapy 2

4

Building on the skills you developed in Diet Therapy 1, you will continue to learn about various disease states and required specialized diets. You will continue to gain practical experience writing special diets and marking menus.Credit Units: 4Course Hours: 60.0Prerequisites(s): NUTR 186Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

NUTR 203

Nutrition Care Planning Through the Life Cycle

3

You will study nutritional needs throughout the life cycle. Maternal, infant, childhood, adolescent and gerontological nutrition will be emphasized. You will also be introduced to nutritional assessment and patient counselling.Credit Units: 3Course Hours: 45.0Prerequisites(s): NUTR 186, NUTR 202(concurrent)Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

You will be introduced to the complexities of designing, planning, and developing food service operations that make optimum use of money, materials, manpower and equipment to ensure customer and/or user satisfaction. You will study design, layout, workflow, equipment, food service functional areas, food production and delivery systems, and atmosphere development. You will develop/upgrade a food service facility, using the design/planning process.Credit Units: 3Course Hours: 45.0Equivalent Course(s): ADMN 285Potential Learning Method(s): Lecture/Theory, Online, Web Assisted Delivery Group

Get Credit for What You Know

Prior Learning Assessment and Recognition

Saskatchewan Polytechnic recognizes that adults learn in many different ways and through many different means. This includes acquiring knowledge and skills through life and work experience or non-formal training.
A detailed Candidate Guide, which includes a self-audit for all PLAR-ready courses, has been developed for this program. This information guides a candidate through all steps in the PLAR process.

Graduates of this program may be eligible for up to 90 credits towards a Bachelor of Science in Business Administration at Husson University and upon successful completion of this degree, students will also be awarded a Certificate of Applied Managment from the University of Fredericton.

Student Awards

Thanks to the generosity of donors and alumni, Saskatchewan Polytechnic gives away more than $2 million in student awards during the academic year.

Saskatchewan Polytechnic offers student awards for every certificate and diploma program at every campus. You don't have to be a brainiac to receive a student award. Not all student awards are based on marks - some are based on financial need or things like community or volunteer involvement.

Accreditation

The Canadian Society of Nutrition Management (CSNM) accredits the program, which means your diploma is recognized across Canada. Graduates are eligible for membership in both CSNM and the Saskatchewan Society of Nutrition Management.

Saskatchewan Polytechnic serves students through applied learning opportunities at campuses in Moose Jaw, Prince Albert, Regina and Saskatoon, and through extensive distance education opportunities. Programs serve every economic and public service sector. As a polytechnic, the organization provides the depth of learning appropriate to employer and student need, including certificate, diploma and degree programs, and apprenticeship training. Saskatchewan Polytechnic engages in applied research, drawing on faculty expertise to support innovation by employers, and providing students the opportunity to develop critical thinking skills.